Can I make Bourbon Peach Upside Down Cake without bourbon?

Yes, you can! If you prefer to avoid alcohol, you can substitute the bourbon with vanilla extract or a splash of fruit juice like peach or apple juice. The flavor won’t be exactly the same, but it will still be delicious.

Can I use canned peaches for this recipe?

Fresh peaches are preferred for this recipe because they provide the best flavor and texture. However, if fresh peaches aren’t available, you can use canned peaches. Just be sure to drain them well before using, and consider reducing the sugar in the recipe slightly since canned peaches can be sweeter.

3. How can I store leftovers of Bourbon Peach Upside Down Cake?

Leftover cake can be stored in an airtight container at room temperature for up to 2-3 days. If you want to store it for longer, you can refrigerate it for up to a week. Just make sure to let the cake cool completely before storing to prevent moisture buildup.

Bourbon Peach Upside Down Cake – 1 Easy Recipe for Summer

Description

Bourbon Peach Upside Down Cake combines the richness of bourbon caramel, sweet peaches, and a moist, tender cake. This easy-to-make dessert is perfect for summer and will impress your guests with its stunning appearance and delicious flavors.

Ingredients

Scale

4–5 fresh peaches, sliced (skin on)
1 stick (8 tablespoons) butter, softened
3/4 cup sugar
3 eggs
1 cup all-purpose flour
1/4 cup almond flour
3 tablespoons bourbon
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/4 cup water

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Instructions

Preheat the oven to 350°F (175°C) and line a 9-inch cake pan with parchment paper. Butter the paper to prevent sticking.
Arrange the sliced peaches in a circular pattern, starting from the center of the pan.
In a saucepan, combine 1/4 cup water and 1/2 cup sugar. Heat over medium-high heat, stirring occasionally, until the mixture turns amber in color. Remove from heat and stir in 1 tablespoon of bourbon. Pour the caramel evenly over the peaches.
In a large mixing bowl, beat the butter with 3/4 cup sugar until light and fluffy.
Add the eggs one at a time, followed by the vanilla extract and 2 tablespoons of bourbon. Beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
Pour the batter over the peaches, smoothing the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool for 15-30 minutes before flipping it onto a serving plate.

Notes

Do not use a springform pan, as the caramel may leak. A regular cake pan is best.
Keep a close eye on the caramel as it can burn quickly. Once it reaches amber color, remove it from the heat immediately.
Test the cake for doneness by inserting a toothpick or knife into the center; it should come out clean when the cake is ready.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35g
Sodium: 100mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg